How to Use Bay Scallops vs. Sea Scallops

Scallops are bivalve mollusks belonging to the family Pectinidae. Unlike clams and muscles of the same family, these shellfish are distinguished as the only bivalves that can swim. Scallops use their large adductor muscles to thrust themselves forward in the water.

Found in saltwater, scallops live in abundance in the Atlantic Ocean. They are plentiful in the waters along the East Coast off of Maine, North Carolina, and Florida. The scallop habitat also includes the shallow waters of estuaries. In cuisine, scallops are prized for their sweet flavor in seafood recipes like chowder and casseroles. You can cook scallops with a variety of methods including pan-seared, sautéed, and fried.

Bay scallops are found in the shallow waters of Atlantic estuaries. The bay scallop’s petite size makes it easy and quick to prepare. Bay scallops are commonly used in casual casserole dishes or ceviches.

Sea scallops come from the cold, deep waters of the ocean. Up to three times larger than bay scallops, sea scallops make an impressive main course. Sea scallops may be served over a bed of rice or risotto or alongside colorful vegetables. Note that due to their larger size, sea scallops take longer to cook than bay scallops. The size of sea scallops makes them ideal for grilling and pan searing.

Consider the differences between bay scallops and sea scallops.

• Size: The most obvious difference between bay scallops and sea scallops is their size. Bay scallops are bite-sized like popcorn, while sea scallops are larger and resemble large marshmallows.
• Flavor: Palates vary, but many people consider the bay scallop to be sweeter than the sea scallop. By contrast, sea scallops tend to have a saltier flavor than bay scallops.
• Texture: Fleshy sea scallops have a thicker texture, while bay scallops are more tender. You may notice a grittiness to both sea scallops and bay scallops due to their high salt content.
• Recipes: Bay scallops are usually sauteed and are appropriate for everyday recipes. Sea scallops are often reserved for special occasions and pan-seared.

Consider different types of scallops to try depending on your recipe.

1. 1. Wet scallops: Wet scallops are treated with a sodium tripolyphosphate (STP) and water solution. This solution preserves wet-packed scallops at harvesting and prior to freezing, but the treatment also makes the wet scallops retain more water weight. Use paper towels to absorb excess water from wet-packed scallops before searing them or use wet scallops in heavily seasoned dishes that will mask any off-flavors from the phosphates. Be aware that wet scallops also tend to shrink when cooked.
2. 2. Dry scallops: Fleshier and more translucent, dry scallops are not treated with STP or other chemicals. Dry-packed scallops are a good choice to avoid added chemicals that may alter the flavor and quality of the scallop. You may also find that pinkish-hued dry scallops have a fresher, sweeter flavor than wet scallops.
3. 3. Dayboat scallops: Dayboat scallops are harvested from December through February in places like Nantucket off the coast of Massachusetts. Fishermen trawl for scallops and return to shore within twenty-four hours of picking the shellfish. Dayboat scallops are usually sold as dry scallops and are considered superior to scallops that are harvested year-round or treated with STP. If you live in the Northeastern US, dayboat scallops make a good choice for special occasions.
4. 4. Diver scallops: Sometimes confused with dayboat scallops, diver scallops are plucked directly from the ocean floor. Divers descend into deep waters to hand-harvest this premium type of scallop. Diver scallops are the most expensive type of scallops and are typically reserved for restaurants.
5. 5. Calico scallops: Close relatives of the bay scallop, calico scallops are known for their colorful shells. Calico scallops are commonly found on Sanibel Island off the Gulf Coast of Florida. Sear or steam whole calico scallops, or eat them raw.

Truly fresh scallops are generally only available near the coast. If you buy frozen scallops, defrost overnight in the fridge, over a colander, making sure the scallops don’t sit in their own moisture. In China and Southeast Asia, scallops are preserved by drying. These true dried scallops are then rehydrated and added to seafood soups.

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